Mangu

pozole

Next Dish: Samsa

Pozole, also spelled posole, is a traditional soup from Mexico, often associated with celebrations and festivals. The dish is made from hominy (dried corn kernels that have been treated with an alkali), with meat, typically pork, and garnished with shredded lettuce, chili peppers, radish, onion, lime, and oregano. The three main types of pozole are white, green and red, referring to the different sauces used. Its history dates back to pre-Columbian times, with the Aztecs and other Mesoamerican cultures often consuming it on special occasions.

hominy

salt

garlic

green chilies

radishes

cabbage

chicken

cilantro

dried limes

dried oregano

dried pepper

onion

Recipe

Ingredients:

  • 1 whole chicken, cut into pieces

  • 2 cans of hominy (15 oz each)

  • 1 head of garlic, peeled and minced

  • 1 onion, chopped

  • 2 cans of green chilies (4 oz each)

  • 1 bunch of cilantro, chopped

  • 1 tablespoon of oregano

  • Salt and pepper to taste

  • 1 lime, cut into wedges

  • Radishes, sliced (for garnish)

  • Shredded cabbage (for garnish)


Instructions:

  1. Place the chicken pieces in a large pot and fill with enough water to cover the chicken.

  2. Add the minced garlic and chopped onion to the pot.

  3. Bring the water to a boil over medium-high heat, then reduce the heat and let it simmer until the chicken is cooked through, about 30 minutes.

  4. Remove the chicken from the pot and let it cool. Then, shred the chicken and set it aside.

  5. Add the hominy, green chilies, and oregano to the pot. Season with salt and pepper.

  6. Continue to simmer the soup for another 30 minutes.

  7. Add the shredded chicken back into the pot and stir in the chopped cilantro.

  8. Cook for an additional 10 minutes until everything is heated through.

  9. Serve the pozole in bowls with lime wedges, sliced radishes, and shredded cabbage on the side for garnish.